Kitchen Scale concept:

Design and fabrication of a scale model within the framework of a design methodology workshop.

This kitchen scale concept is designed to weight liquid or granulated foods, using its bowl shape physique as container.
The technology applied is the “Strain Gauge Technology”. It calculates weight through material deformation once an element is placed on the scale.

Initially, an electronic system located in the cockpit of the scale interprets the weight information. Then a liquid crystal screen with a touch pad automatically lights up, displaying the desired information. The industrial fabrication would be in two main parts injected in ABS. The system is fueled with two AAA batteries. Dimensions: 10 x 20 x 10 cm.

Design team: Yannick Poirier, Caroline Nantais, Alexandre Nault & Diana Guzmán.
Project Coordinator: Nancy Bergeron
University of Montreal. Fall 2002